Print Recipe Crispy chilli duck and noodle salad Serves: 2 Ingredients 200g cellophane (bean thread) noodles ½ cup mint leaves ½ cup basil leaves ½ cup coriander (cilantro) leaves 2 tablespoons lime juice 1 teaspoon fish sauce 1 teaspoon sugar finely sliced long red chilli, chilli sauce and lime wedges, to serve CRISPY CHILLI DUCK
Print Recipe Rhubarb tart Serves: 6 Cooking Time: 2 hours 30 mins including resting time Ingredients PASTRY 200g cake flour 25ml castor sugar 1ml salt 90g chilled unsalted butter, diced 90g chilled cream cheese 50ml ice water RHUBARB FILLING 1kg rhubarb, untrimmed weight 300g castor sugar ALMOND FILLING 120g ground almonds 120g castor sugar 1
Print Recipe Seeded loaf Serves: 1 loaf Ingredients 4 cups nutty wheat 5ml bicarbonate of soda 5ml baking powder 5ml salt 25ml brown sugar 500ml plain yoghurt 50ml sunflower oil 50ml milk 1 cup mixed seeds (sesame, sunflower, pumpkin, poppy) sesame seeds to garnish Instructions 1 Preheat the oven to 180°C and grease a loaf
TO DRINK: Rudera Chenin Blanc 2008, rich and creamy with just a hint of flinty minerals
Print Recipe Plum cake topped with custard Serves: 1 cake Cooking Time: 1 hour 20 mins Ingredients 3 large eggs, separated 130g butter 100g (½ cup) sugar 10ml (2 tsp) lemon zest 120g (1 cup) cake flour 5ml (1 tsp) baking powder 350g plums, pitted and sliced CUSTARD 125ml (½ cup) fresh cream 100g (½
TO DRINK: A full, fruity Pinot Noir has cherry fruit and a sweet earthiness that complements slow cooked meat dishes
TO DRINK: Try with an aged cabernet sauvignon; the herbaceous flavours love lamb.
Wood-smoked prime rib of beef with Bearnaise sauce and creamy Parmesan potatoes is the perfect barbecue dish. Your guests are sure to be impressed by these delicious flavours. To drink: Le Riche Cabernet Sauvignon Reserve 2004’s liquorice and roast meat flavours make this benchmark wine a perfect match.